I just picked up my first bellie to do some bacon the other day from costco $2.89lb I wish I could have picked up more but I thought I better do one first to see if it will come out right LOL
DS
Rubbed the belly, it's Bacon time!
- Thread starter dirtsailor2003
- Start date
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DS
Oh you got this DS! I sure prefer the dry rubbed bacon to Pop's We pulled out a rasher for breakfast on Sunday. Hand sliced it, probably 3/8" thick. Baked it in the oven 370°, so good. Didn't go super crispy, didn't go as soft as ham. So good!
So glad I got a new scale!
Oh yeah the extended aging I will not skimp on again. Such a better product.
I am waiting on a new scale myself,,Wife wont let me use hers,, When I pull it out of the freezer to thaw and get started don't worry you will be getting a PM from Me for a Step by step process you will have to walk me thru. LOL
Thanks DS!
DS
oregon smoker
Smoking Fanatic
DS,
here is a link to Bearcarver's dry rub BBB "Step By Step" should you need it.
http://www.smokingmeatforums.com/t/84888/my-first-buckboard-bacon-lots-of-qview
Tom
Don't know how I missed seeing this get brought back up,I was watching it.Thanks for sharing that is some real nice meaty Bacon
Richie
Richie
Man pulled a pack out of the freezer for Sundays breakfast and its great. Sliced it 3/8" thick and baked it in 370° oven. Took it to a good bite through tenderness. So good!
Don't know how I missed seeing this get brought back up,I was watching it.Thanks for sharing that is some real nice meaty Bacon
Richie
I let it cool unwrapped, after its cool I wrap in plastic wrap and into the fridge for at least 2 days.
Uncovered in he fridge, parchment paper on top just to keep stuff from falling on it.
Different ways of doing the rest. I will try your way on the loins i have curing now.
I always rest mine uncovered. Typically only for a day or three. This last time with the longer rest it was fantastic. Best bacon I've ever made, so far!
Not sure how I missed this awesome thread Case, but that sure is some nice lookin bacon man ! Thumbs Up
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